|We love street food, and for great reason. Quick, cheap and full of flavor, nothing can give you a sense of a place better than its big, local flavors. Since we try to keep it clean over here (for the most part) we have tweaked some of our faves to give them a goop bent. |
Also, we have exciting contributions by Susan Feniger of STREET, Ross Shonhan of Bone Daddies, and Andy Ricker of Pok Pok. See below.
Grilled Corn with Queso Fresco, Lime & Chili, Mexico
- 2 ears of corn, shucked
- 1 tablespoon vegenaise or mayonnaise
- ½ a lime
- a knob of queso fresco
- pinch of sea salt
- pinch red chili flakes
2. Place corn on grill and grill for about a minute on each side, until nicely charred all around.
3. Add a dollop of vegenaise and crumble the queso fresco over the top. Then, add a healthy squeeze of lime and a sprinkling of sea salt and red chili flakes. Eat immediately.
Brown Rice Onigiri, Japan
- ½ cup brown sushi rice
- 1 cup water
- 2 tablespoons rice vinegar (or sushi rice seasoning)
- 2 green onions, sliced
- filling: your choice of cubed avocado; cucumber; pickled vegetables; marinated tofu; cooked, flaked salmon; cooked, flaked tuna
- wheat-free tamari or soy sauce (to dip)
- nori strips (optional)
- furikake seasoning (optional garnish)
2. Keep rice covered for about 10 minutes once it’s off the heat. Uncover and fluff with a fork. Add the rice vinegar or sushi rice seasoning. Let rice cool before shaping.
3. The easiest way to form the balls is to scoop a palmful of rice into your hand. Wet the fingers of your free hand slightly and make a small dent in the center. Grab your filling and place in the dent. Close your hand to cover the filling and create a ball. Add more rice to keep filling in the center if you need to.
4. With slightly wet fingers, fasten nori strip around the slightly flattened ball.
5. Set balls on serving plate. Sprinkle the furikake and green onions if you'd like and serve with soy sauce, or wheat-free tamari.
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